These garlic parmesan smashed potatoes are a crispy, flavorful side dish, starter or snack that will become a staple at your dinner table. They combine the perfect crunch of roasted potatoes with the rich flavors of garlic, butter, and parmesan. This recipe takes simple ingredients and transforms them into something special, making it an excellent addition to any meal or even a star on its own.
Garlic parmesan smashed potatoes are a versatile side dish that shines during special occasions like Thanksgiving, Christmas, or family gatherings. They're perfect for holiday spreads, pairing well with roasts and festive dishes. Their crispy texture and savory flavor make them a crowd-pleaser at both formal dinners and casual weeknight meals.
I love the garlic parmesan combo and if you also love it then you have got to try my Garlic Parmesan Steak Pasta. Other easy crispy appetizers you may enjoy are my cheeseburger spring rolls or my jalapeño popper wontons.
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Ingredients
Potato ingredients
Baby Potatoes - I love using baby potatoes because they have a creamy interior and thin skin, which crisps up beautifully when roasted. Plus, their smaller size makes them perfect for smashing.
Olive Oil - A drizzle of olive oil helps these potatoes crisp up nicely in the oven. It's essential for getting that golden-brown, crispy exterior I love in these garlic parmesan smashed potatoes.
Garlic Salt - Adding garlic salt to the potatoes before roasting infuses them with a savory, garlicky flavor from the start. It’s the first layer of flavor for these garlic parmesan smashed potatoes, making them irresistible.
Paprika - I like to add a touch of paprika for a subtle smoky flavor. It also gives the potatoes a beautiful color, making them look even more delicious.
Toppings
Butter - Once the potatoes are roasted, they get tossed in a rich garlic butter. The butter adds moisture and richness, making each bite melt in your mouth.
Garlic Cloves - Adding fresh garlic to the garlic parmesan butter brings a punch of flavor that pairs perfectly with the butter and parmesan in the garlic parmesan smashed potatoes.
Chili Flakes - Just a pinch of chili flakes adds a little kick to the dish without overpowering the garlic and parmesan. It’s the perfect balance of heat and savory flavors.
Parsley - Fresh parsley adds a pop of color and a light, herby flavor to contrast the richness of the butter and cheese.
Parmesan - Parmesan brings a nutty, salty finish to the smashed potatoes. I like to reserve a little for sprinkling on top after baking for extra flavor and texture.
Ranch - To finish off these garlic parmesan smashed potatoes, I like to serve them with a side of ranch. The creaminess of the ranch balances out the crispy, savory potatoes, creating a perfect pairing.
See recipe card for quantities.
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Begin by adding your baby potatoes to a large pot of salted water. Bring them to a boil and let them cook on high heat for about 20 minutes, or until slightly tender. They should be tender enough to pierce easily with a fork but still hold their shape.
- Step 2: Once boiled, drain the potatoes and let them cool for 5-10 minutes. Line a baking tray (or two, depending on the size) with parchment paper. When the potatoes are cool enough to handle, use the base of a cup or glass to gently smash each one flat onto the baking tray. If any potatoes are too large, feel free to cut them in half before smashing. I recommend wiping the glass after each smash.
- Step 3: Brush each smashed potato generously with olive oil, ensuring they’re well-coated for that crisp finish. Sprinkle garlic salt, paprika, salt, and pepper over the top, then brush with a little more oil. Pop the tray into the oven and roast for 35-40 minutes, or until the potatoes are golden and crispy.
- Step 4: Once the potatoes are done roasting, remove them from the oven and let them cool slightly, melt your butter in the microwave for 10-15 seconds. Stir in the minced garlic, chili flakes, fresh parsley, and parmesan. Reserve a little parsley and parmesan for garnishing later.
5. Step 5: Spoon the garlic parmesan butter mixture over the top, making sure each potato gets coated. You can also use a brush to ensure even coverage.
6. Step 6: Transfer the garlic parmesan smashed potatoes to a serving plate. Sprinkle the reserved parsley and parmesan over the top for an extra touch of flavor and presentation. Serve with your favorite dip—I love using ranch for its creamy contrast—and enjoy!
Hint: When smashing the potatoes, don’t press too hard. A gentle press flattens them enough to create crispy edges without breaking them apart. This ensures the perfect texture balance between crunchy and tender. Remove the glass carefully and feel free to use your fingers to remove any potato that gets stuck and flatten it onto the sides of the main part.
Substitutions
Potato ingredient substitutions
Baby Potatoes - If you don’t have baby potatoes, use any small waxy potato variety like Yukon Gold or fingerling potatoes. These types also get creamy inside while maintaining a crispy exterior. In a pinch, red potatoes work well too.
Olive Oil - Swap olive oil with any neutral cooking oil like vegetable oil, avocado oil, or even melted butter. Avocado oil is great for roasting due to its high smoke point.
Garlic Salt - If you don’t have garlic salt, use a mixture of regular salt and garlic powder (about ¼ teaspoon garlic powder for each teaspoon of salt). You could also omit this and just use regular salt.
Paprika - If you don't have paprika, chili powder or ground cumin can also add warmth and spice.
Topping substitutions
Butter - For a dairy-free or vegan alternative, substitute butter with vegan butter or margarine. You can also use more olive oil if you want to skip the butter altogether.
Garlic Cloves - Garlic powder (about ¼ teaspoon per clove) or garlic paste can replace fresh garlic. If you’re out of garlic entirely, shallots or onions could provide a milder flavor.
Chili Flakes - Cayenne pepper works as a good substitute for chili flakes, but use less since it's spicier. If you want to avoid heat altogether, just skip the chili flakes, and the garlic parmesan smashed potatoes will still be delicious.
Parsley - Fresh herbs like basil, cilantro, or chives work well if you don’t have parsley. Dried parsley can also be used, though fresh herbs will add a brighter flavor and color.
Parmesan - Grated Pecorino Romano or Asiago cheese is a great substitute for parmesan. For a vegan or dairy-free option, use nutritional yeast or a dairy-free parmesan alternative.
Ranch - If you're not a fan of ranch, you can serve the garlic parmesan smashed potatoes with sour cream, Greek yogurt, aioli, or any creamy dressing you prefer. For a dairy-free alternative, try using a vegan ranch or another plant-based dip.
Variations
Cheesy Bacon - Add crumbled cooked bacon and cheddar cheese on top of the potatoes before the final bake for an indulgent, loaded version instead of the garlic parmesan smashed potatoes.
Herb & Lemon - Swap parmesan for lemon zest and use fresh thyme or rosemary. This light and refreshing variation is perfect for spring or summer meals.
Spicy Chipotle - Replace garlic salt with chipotle powder, and finish with a drizzle of chipotle aioli for a smoky, spicy twist on the smashed potatoes)
Equipment
Glass or cup
Large oven tray
Parchment paper
Storage
Store leftover garlic parmesan smashed potatoes in an airtight container in the refrigerator for up to 3-4 days. When reheating, place the potatoes on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes to help retain their crispiness. If you're in a hurry, microwaving works, but the texture may soften.
To freeze, lay the smashed potatoes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 3 months. Reheat frozen smashed potatoes in a 400°F (200°C) oven for 20-25 minutes or until heated through and crispy. Avoid reheating in the microwave from frozen, as it will make them mushy.
Top Tip
When smashing the potatoes, don’t press too hard. A gentle press flattens them enough to create crispy edges without breaking them apart. This ensures the perfect texture balance between crunchy and tender.
FAQ
If your potatoes are falling apart, they may be overcooked. Boil them until just tender, not too soft. Let them cool slightly before smashing to maintain structure, or use a gentler press to avoid breaking them.
Potatoes are ready to smash when they’re tender enough to pierce easily with a fork but still hold their shape. They should be soft in the middle but not falling apart or mushy.
Smashed potatoes are a great source of fiber, vitamins, and minerals from the potato skin. They’re lower in calories than fried potatoes and can be customized with healthy toppings like garlic, herbs, and olive oil for added nutrition.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with garlic parmesan smashed potatoes:
Recipe
Garlic Parmesan Smashed Potatoes Recipe
Equipment
- Glass or cup
- Large Pot
- Large oven tray
- Parchment paper
- Small mixing bowl
Ingredients
For the potatoes
- 500 g baby potatoes
- 2 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic salt
- Salt and pepper
For topping
- ¼ cup butter 55g
- 2 garlic cloves minced
- Pinch of chili flakes
- 10 g parsley
- ¼ cup parmesan 25g
- ⅓ cup ranch
Instructions
- Preheat your oven to 425°F (220°C). Begin by adding your baby potatoes to a large pot of salted water. Bring them to a boil and let them cook on high heat for about 20 minutes, or until slightly tender.500 g baby potatoes
- Once boiled, drain the potatoes and let them cool for 5-10 minutes. Line a baking tray (or two, depending on the size) with parchment paper. When the potatoes are cool enough to handle, use the base of a cup or glass to gently smash each one flat onto the baking tray. If any potatoes are too large, feel free to cut them in half before smashing. I recommend wiping the glass after each smash.
- Brush each smashed potato generously with olive oil, ensuring they’re well-coated for that crisp finish. Sprinkle garlic salt, paprika, salt, and pepper over the top, then brush with a little more oil. Pop the tray into the oven and roast for 35-40 minutes, or until the potatoes are golden and crispy.2 tablespoon olive oil, 1 tablespoon paprika, 1 teaspoon garlic salt, Salt and pepper
- Once the potatoes are done roasting, remove them from the oven and let them cool slightly, melt your butter in the microwave for 10-15 seconds. Stir in the minced garlic, chili flakes, fresh parsley, and parmesan. Reserve a little parsley and parmesan for garnishing later.¼ cup butter, 2 garlic cloves, Pinch of chili flakes, 10 g parsley, ¼ cup parmesan
- Spoon the garlic parmesan butter mixture over the top, making sure each potato gets coated. You can also use a brush to ensure even coverage.
- Transfer the garlic parmesan smashed potatoes to a serving plate. Sprinkle the reserved parsley and parmesan over the top for an extra touch of flavor and presentation. Serve with your favorite dip—I love using ranch for its creamy contrast—and enjoy!⅓ cup ranch
